Green Olive Vinegarette-Marinate

Lisa G. Sweet Pantry Gal


I use to go to an Italian restaurant near my old apartment and they always served there salads with green olives. Just by adding these gave a wonderful flavor to the salads. For that reason I always added green olives to my salads. I thought why not just make my dressing with the olives. This is my vinegarette I came up with. Not only great on salads but makes a great marinate for chicken or steaks.The best on antipastas and greek pitas. Lasts refrigerated for weeks!
Hope You enjoy!

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10 Min
No-Cook or Other


1 jar(s)
green olives rough chopped (10-12oz jar)
2 Tbsp
olive juice
lemon zested and juiced
1 clove
garlic rough chopped
palm full of fresh herbs (used parsley and dill)
1 pinch
red pepper flakes
1 c
white wine vinegar
1/2 c
canola oil
1/2 c
olive oil, light
1 tsp
dijon mustard
2 Tbsp
1 tsp
salt and pepper


Step 1 Direction Photo

1First 6 ingredients place in a mini chopper and pulse a few times just to lightly chop ingredients.

Step 2 Direction Photo

2In a separate jar mix rest of ingredients, Shake well.
Add Your chopped ingredients and shake well.
Your done! Can be used immediately.Stores well in refrigerator.

About this Recipe

Course/Dish: Marinades, Dressings
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy